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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-BRST-CREA" "M" "10/22/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BREAST OF CHICKEN WITH CREAM" "chicken breasts, \fIsupr\*(e^mes\fP, poached in butter, with a cream sauce, \fI\*(a` blanc\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fISupr\*(e^mes de volaille \*(a` blanc.
.PP
Rich and delicate dish.
.PP
Serve with a risotto, and with as vegetables, asparagus tips, green peas, artichoke hearts, etc.
.PP
The perfectly cooked \fIsupr\*(e^me\fP is white with a pinkish blush,
and it is juicy.  Overcooking is a danger.
.PP
See notes below for a discussion on how to prepare a \fIsupr\*(e^me\fP.
.PP
See notes below for suggestions on garnishes.
.PP
From JC, page 268.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "10-inch diameter fireproof casserole"
.IG "" "round of wax paper,"
the diameter of casserole, buttered on one side
.IG "" "hot serving platter"
.sp
.IG "4" "\fIsupr\*(e^mes\fP"
(boned and skinless breasts) from 2 fryers.
.IG "1/2 tsp" "lemon juice"
.IG "1/4 tsp" "salt"
.IG "big pinch" "white pepper"
.IG "4 Tbsp" "butter"
.sp
.IG "1/4 cup" "white stock, brown stock,"
or \fIcanned beef bouillon\fP
.IG "1/4 cup" "port, Madeira,"
\fIdry white vermouth, white wine, brandy, whiskey, ...\fP
.IG "1 cup" "whipping cream"
.sp
.IG "" "salt and pepper"
.IG "" "lemon juice"
.IG "2 Tbsp" "fresh minced parsley"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 400 F.
.SK 2
Rub the \fIsupr\*(e^mes\fP with drops of lemon juice 
and sprinkle lightly with salt and pepper.
.SK 3
Heat (@5-6) the butter in the casserole until it is foaming.
Quickly roll the \fIsupr\*(e^mes\fP in the butter,
add a few drops of lemon juice,
lay the buttered paper over them,
cover the casserole,
and put the casserole in the hot oven.
.SK 4
After 6 minutes, press top of \fIsupr\*(e^mes\fP with a finger.
If still soft, return casserole to oven for a minute or two.
When the meat is springy to the touch,
it is done.
Remove the \fIsupr\*(e^mes\fP to the hot serving platter and keep
warm (covered in a warming oven) while making the sauce.
.SK 5
Pour the stock or bouillon and the wine into the casserole with
the cooking butter.
Boil down quickly over high heat (@8) until liquid is syrupy.
Off heat, stir in the cream,
and boil down again over high heat until cream has thickened slightly.
Off heat, correct the seasoning, and add drops of lemon juice to taste.
.SK 6
Pour the sauce over the \fIsupr\*(e^mes\fP.
Sprinkle with the parsley.
Optionally garnish.
Serve at once.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Several variations on the dish are given on the next page.
.PP
A \fIsupr\*(e^me\fP is the boneless, skinless breast of chicken
removed raw from one side of the bird.
Jagged edges should be trimmed.
The \fIsupr\*(e^me\fP should be flattened lightly.
If the breast is very large and thick,
slice it into two thin \fIc\*(o^telettes\fP and flatten to equalize,
or into three (small tail end and large breast end sliced into two).
If cutting from the whole bird or breast,
remove the \fIfilet mignon\fP and handle separately.
.PP
Suggestions for garnishes:
.in +.5i
1. Cucumber chunks saut\*(e'ed in butter.
.br
2. Artichoke hearts quartered and saut\*(e'ed in butter.
.br
3. Saut\*(e'ed mushrooms.
.br
4. Potato galette.
.br
5. Truffles, or substitute black olives, pitted, halved, and sliced.
.in
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
the testing for doneness is critical.
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.SH "CHICKEN BREAST WITH PAPRIKA, ONIONS AND CREAM"
.SH \fISupr\*(e^mes de volaille archiduc\fP
.SH ""
.PD 0
.IG "2/3 cup" "finely minced white onions"
.IG "5 Tbsp" "butter"
.IG "1 Tbsp" "fragrant red paprika"
.IG "1/8 tsp" "salt"
.IG "" "4 \fIsupr\*(e^mes\fP"
\fIand the sauce ingredients as in master recipe\fP
.sp
.SK 1
Drop the minced onions in boiling water for 1 minute.
Drain, run cold water over them, and drain again.
Cook the onions with the salt, paprika and butter in the
casserole, covered, for about 10 minutes over very low heat (@2-3)
until the onions are tender and translucent,
but not browned.
.SK 2
Following the master recipe, cook the \fIsupr\*(e^mes\fP in the
onions, paprika and butter.
When chicken done, remove and leave onions in the casserole.
Complete the sauce as described in the master recipe.
.sp
.SH "CHICKEN BREASTS WITH DICED AROMATIC VEGETABLES AND CREAM"
.SH \fI\fISupr\*(e^mes de volaille \*(a` l'\*(e'cossaise\fP
.SH ""
.PD 0
.IG "" "cut"
\fIfollowing vegetables into neat 1/16th inch cubes, making 2/3 to 3/4 cup in
all:\fP
.in +.5i
1 medium carrot, 1 to 2 tender celery stalks, 1 medium white onion
.in
.IG "1/8 tsp" "salt"
.IG "5 Tbsp" "butter"
.IG "" "4 \fIsupr\*(e^mes\fP"
\fIand the sauce ingredients as in master recipe\fP
.sp
.SK 1
Cook the diced vegetables slowly (@2-3) with the salt and butter
for about 10 minutes in the covered casserole under tender but
not browned.
.SK 2
Following the master recipe, cook the \fIsupr\*(e^mes\fP in the
vegetables and butter.
When chicken done, remove and leave vegetables in the casserole.
Complete the sauce as described in the master recipe.
.sp
.SH "CHICKEN BREASTS WITH MUSHROOMS AND CREAM"
.SH "\fI\fISupr\*(e^mes de volaille aux champignons\fP"
.SH ""
.PD 0
.IG "5 Tbsp" "butter"
.IG "1 Tbsp" "minced shallot"
or \fIgreen onion\fP
.IG "1/4 lb" "fresh mushrooms,"
diced or sliced
.IG "1/8 tsp" "salt"
.IG "" "4 \fIsupr\*(e^mes\fP"
\fIand the sauce ingredients as in master recipe\fP
.sp
.SK 1
Heat the butter in the casserole over moderate heat (@5-6) until foaming.
Stir in the minced shallots or green onion and saut\*(e' a moment
without browning.
Then stir in the mushrooms and saut\*(e' lightly for a minute
or two without browning.
Sprinkle with salt.
.SK 2
Following the master recipe, cook the \fIsupr\*(e^mes\fP in the
mushrooms and butter.
When chicken done, remove and leave mushrooms in the casserole.
Complete the sauce as described in the master recipe.
